Sautéed Shrimp with Sunchokes

The earthy sunchokes make a perfect companion to the sweet, briny shrimp. 4 servings THE SUNCHOKES 1½ pounds sunchokes, scrubbed clean and dried 4 tablespoons extra-virgin olive oil 1 red onion, peeled and sliced 2 garlic cloves, peeled and minced Sea salt and freshly ground pepper to taste Small bunch fresh thyme tied with string  Continue Reading »

Mussels on the Grill

I love using the heat of the grill to open shellfish. The flavors of garlic, parsley and mint make this a great opener to a meal or a nice side dish or nibble. The crunch of the breadcrumbs is also a great texture contrast to the mussels and the flavors evoke the natural sweetness of  Continue Reading »